A elegant entree, veal breast with an herbstuffing, served with a savory sour cream sauce made with thepan drippings.
Recipe: Veal Breast withHerb Stuffing
3 strips of bacon 1 onion, chopped 1 (4-ounce) can mushrooms, drained 1/4 cup chopped flat-leaf parsley 1 tablespoon dried dillweed 1 teaspoon dried tarragon 1 teaspoon dried basil 1/2 pound ground beef 1 cup dry bread crumbs 3 large eggs 1/3 cup sour cream 3/4 teaspoon salt – divided use 1/4 teaspoon pepper 3 pounds veal 1 package toothpicks 1/8 teaspoon ground black pepper 1 tablespoon vegetable oil 2 cups beef broth 2 tablespoons cornstarch 1/2 cup sour cream
Cook strips of bacon in a skillet untilpartially cooked; add chopped onion and cook for 5 minutes. Addmushrooms and cook for another 5 minutes. Remove from the heat,cool, then transfer to a mixing bowl. Add chopped parsley, dillweed,tarragon, basil, ground beef, dry bread crumbs, eggs, and 1/3cup sour cream; mix thoroughly and season with 1/2 teaspoon saltand 1/4 teaspoon pepper.
With a sharp knife, cut a pocket in veal.Fill with stuffing and close with toothpicks. Sprinkle with 1/4teaspoon salt and 1/8 teaspoon pepper.
In a kettle, heat 1 tablespoon oil andbrown the meat. Transfer to a baking dish and bake in a preheated350°F (175°C) oven for about 1 1/2 hours. Baste occasionallywith beef broth.
Drain the juices and bring to a boil.Thoroughly blend cornstarch with 1/2 cup sour cream and add tothe juices while stirring. Cook and stir until thick and bubbly.
Makes 8 servings.
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